A string bean & an ear of corn walk into a bar…

I’m cheating a little this week by sharing a recipe that I’ve already shared in a different setting, but since it is my own creation and it is also the season for all the main ingredients (and it is always bacon season!), it seems like a good time to republish it. 

In my house, this recipe still has the unbelievably unimaginative title of Corn-Beans though I’ve officially labeled it Suburban Succotash for the outside world.

Here’s what you need: 

2-3 pieces of bacon

1 lb. fresh green beans, stemmed and snapped

1 ear of corn, kernels cut off

1 cherry bomb, small pimiento, or cayenne pepper, seeded and diced (peppers that are red are best; they’re sweeter and look prettier in the mix)

1 large clove of garlic, minced

½ teaspoon of Aleppo pepper (if you don't have it, just omit; there is no substitute)

Salt, pepper, & olive oil to taste

 I used both a cherry bomb and a pimiento. Yum!

Here’s what to do:

Par boil the beans for 3-5 minutes, then drain and rinse with cold water to stop the cooking process. 

While the beans are cooking, fry bacon in a medium skillet until done. Remove and set aside. 

Drain most of the bacon grease and mix in a little olive oil. Not too much. You can always add, but it’s much harder to take away. Toss all ingredients except bacon in the skillet and sauté until all vegetables are cooked through. Crumble bacon and toss into the mix. Serve & enjoy!

Note: I served this with BBQd pork loin and caramelized onions. The big surprise was that the caramelized onions were the star of the show when mixed in. Give it a try!